White Bean and Roasted Garlic Dip

A can of beans: cannellini, to be exact, is the main ingredient in this delicious dip. It’s full of roasted garlic and is a must for dipping veggies, bread, or for spreading on crackers. Think hummus but lighter in flavor, more garlicky and without the richness that tahini provides.

Ingredients

1 can cannellini beans or other white beans rinsed and drained

3-4 sprigs fresh parsley

1 head roasted garlic cloves

1/3 cup olive oil

salt and pepper to taste

Directions

Add all ingredients to a small food processor or blender and mix until uniform. Serve with cut vegetables, bread, crackers, or as a spread.

To roast a head of garlic, Peel off the outer skin. Not all of it—just enough to expose the individual cloves. Next, lop off the tips of the cloves. Grab a piece of tinfoil and some olive oil. Drizzle a little bit of oil over the top and give it a rub to coat the whole head.

Wrap the head up in the foil and stick it in a 400-degree oven (root side down) for 30 minutes. It may take a few minutes longer depending on your oven—the cloves should be soft when pressed.

If you want to roast a bunch of heads of garlic at once, you could stick them on a baking sheet or in a muffin tin and cover the whole thing with foil so you don’t have to wrap each one individually.

I have heard this version as well -- That musicians finishing at 3-4am went to all night diners as menus were changing and wanted something hearty and dinner like such as Fried Chicken and Something light and sweet - i.e. waffles and syrup and such the marriage was made --- Now me -- I like chicken and waffles with sausage gravy!

This is a fantastic bake - thank you Beca! We have done roughly 10 bakes from recipes from this show and this was the best. We followed everything almost exactly to recipe and it tastes great. A few notes- don't boil the syrup too long - we did so the first time through, then found that it sets really quickly in the pan and will even set before being ab

One of the greatest salads of all time. I prefer the classic buttery croutons on top rather than a croissant on the bottom. But THEE most decadent version was served to me years ago at the Claremont Hotel in Oakland, CA. The waiter grated fresh, black truffles generously over the top just before bringing it to the table. Oh, the aroma wafting from that plate

It is the same thing as Jello. In England it comes in a thick jelly bar that you melt in hot water. In the US it is powder but its the same thing. Just use 1/3 the water because you need it to be really firm.

The quantities are too small in this recipe. I doubled the sponge recipe and got only 16 jaffa cakes using one tablespoon of batter for each one. You can use a muffin tin. Just put one tablespoon of the batter in a buttered muffin tin. Each Jaffa cake is tiny to the American eye but that is what they are supposed to be like. Also Americans can use regular Or